Carrot, Beet and Ginger Salad

Photo: Ryan Benyi
Light and flavorful Carrot, Beet and Ginger Salad is the perfect side dish at a cookout.

Yield:

Serves 8

Recipe Time

Prep: 45 Minutes

Nutritional Information

Calories 189
Fat 14 g
Satfat 1 g
Protein 2 g
Carbohydrate 15 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 364 mg

Ingredients

5 tablespoons freshly grated ginger (reserve any juice that accumulates while grating)
2 tablespoons rice vinegar
Zest and juice of 2 small lemons
1 small red onion, finely diced
2 teaspoons cumin
3 tablespoons chopped fresh cilantro
3 teaspoons chopped fresh mint
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup vegetable oil
1 pound carrots
1 pound beets
2 scallions, thinly sliced

Preparation

1. In a large bowl, whisk together ginger (and accumulated juice), vinegar, lemon zest and juice, onion, cumin, cilantro, mint, salt and pepper. Whisking constantly, drizzle in vegetable oil.

2. Place shredding attachment in a food processor. Peel carrots and beets and shred. (If you don't have a food processor, shred vegetables with a box grater.)

3. Add carrots and beets to bowl with dressing and toss well. Sprinkle with scallions and serve.

Note:

May 2012